Fruity And Frosty Acini Di Pepe Recipes

FRUITY AND FROSTY ACINI DI PEPE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve.
• In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.
• Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature.
• In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill.
• When chilled, stir mixture and garnish with cherries; serve.

FRUITY AND FROSTY ACINI DI PEPE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve.
• In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.
• Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature.
• In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill.
• When chilled, stir mixture and garnish with cherries; serve.

ACINI DI PEPE SALAD

Steps:

• Cook pasta per box directions. Drain and rinse when done then set aside to cool.
• Heat pineapple juice, sugar, salt, flour, and eggs over medium heat. Bring to a boil, stirring until mixture thickens. Set aside to cool.
• When both pasta and pineapple juice mixture are cool, combine them then refrigerate in an airtight container overnight.
• Next day: stir in fruit and nuts (if desired). Fold in Cool-Whip. Refrigerate until ready to serve. Makes enough for a big crowd!

ACINI DI PEPE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
• The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

DELIGHTFUL FRUIT SALAD

Steps:

• In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. , Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled., Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled.

FRUITY ACINI DI PEPE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), SPLENDA® Granulated Sweetener, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
• The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

FRUITY AND FROSTY ACINI DI PEPE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve.
• In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.
• Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature.
• In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill.
• When chilled, stir mixture and garnish with cherries; serve.

ACINI DI PEPE SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine mayonnaise, whipped topping, onion and celery seed. Add cauliflower, pineapple, peas, raisins and pasta; toss to coat. Cover and refrigerate 1 hour. If desired, serve on a lettuce-lined plate and sprinkle with parsley.

AMBROSIA WITH ACINI DI PEPE

Steps:

• For the absolute BEST Summer Ambrosia Salad Please follow directions exactly.
• Boil the 1 cup of Acini De Pepe according to pasta box instructions.
• While the pasta is cooking, Add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (I use a large plastic tub with lid).
• On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (DO NOT STIR YET).
• When pasta is done cooking drain completely (DO NOT COOL).
• Pour drained pasta on top of the mini-marshmallows in your container.
• Allow to sit or about 1 minute.
• This allows the marshmallows to melt a bit.
• Stir until mixed well (it will be very soupy).
• Cover and refrigerate overnight.
• The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
• Stir well.
• Keep refrigerated until serving.
• Your guests will RAVE over this dish.
• I bring it to every summer party and people always look forward to having it!
• ENJOY!